Saturday, September 3, 2011

Rick is the host of the
PBS television show Barbecue America and the author of 8 books on
barbecue. 1,001 Best Grilling Recipes features tried and true
techniques, helpful hints, and key tips that is sure to make a
grillmaster out of even the most inexperienced BBQ-er and I am
giving away a copy of this book, courtesy of the publisher, Agate
Surrey.

Make ahead: Place the
Salsa Verde ingredients in a food processor and pulse until it
becomes a smooth paste. Refrigerate until an hour before use.
(Note: I honestly doubted this simple salsa but it had a great
flavor. Alexis ended up topping her black beans and rice with it too and she doesn't like a lot of spicy heat.)

Mix all marinade
ingredients together and marinate the steak for 4-6 hours.

Remove the steak from the
marinade and wipe off the excess. Set up your grill for direct heat
and preheat to 450f.

Grill about 4-5 minutes
per side until the steak reaches an internal temp of 130f. I like to
rotate them 90 degrees on each side for cross hatch marks.

Rest for 10 minutes.
Slice thin across the grain and serve with the spicy salsa verde.

I recently had the
opportunity to interview Rick Browne about this book and here's what
he had to say.

NibbleMeThis:
1,001 Best Grilling Recipes is quite a body of work. Did the large
number of recipes needed to complete the book put extra pressure on
you to produce or did you see it as the freedom to explore?

Rick
Browne:No
pressure, after 7 years of hosting Barbecue America on PBS and having
collected recipes from all over the US and from 26 countries for that
series, and being a confirmed BBQ foodie loved the chance to share a
whole bunch of recipes.

NibbleMeThis: One of
the things I noticed about this book is how the difficulty of the
recipes varies from simple to complex. How did you go about ensuring
such a good balance of recipes for a wide audience ranging from
beginner to enthusiast to pitmaster?

Rick
Browne:I
wanted to make sure the beginner (ie: kids in or just out of college,
older folks who have never barbecued) as well as the BBQ pros who
compete in the major BBQ contests (American Royal, Memphis in May,
Blues-Brews & BBQ, and Jack Daniels) had some new ideas for
barbecue meals.

NibbleMeThis:
How did your six year, 30,000 mile road trip influence your approach
to writing 1,001 Best Grilling Recipes? Was a lot of it written on
the road?

Rick
Browne:None
was written on the road, only took notes and over 10,000 images -
then when I went to write my various books referred to those notes
and those pictures to remind me of the delicious bbq I had sampled,
and watched folks cook.

NibbleMeThis:
You and your wife seem to be quite the team. How is Kathy
involved in your recipe development?

Rick
Browne: A book called A Century of Restaurants due out
next Summer - where I've visited 100 of America's oldest restaurants
(between 100-300 yrs. old) to document the finest of American cuisine
and its historic roots. Have driven and flown over 40,000 miles for
this, traveling to 46 states. Fully illustrated book with all of my
photography, again having shot thousands of images from coast to
coast and border to border.

Giveaway

Each person can
receive up to a total of 3 entries as follows:

leave a commentbelow (NOTE: If you use the "anonymous comment" option, be
sure to leave an email or your screen name in the comment so I can
contact you if you are the winner. Something like "EggerinFL
from the Egg Forum" or "swibirun from the BBQ Brethren
forum" is enough.)

Do a Twitter or Facebook
post linking to this giveaway post and then leave a separate comment
below.

Mention this giveaway and link to it in a post on your
blog. Then leave a separate comment below with the URL of your
post.

The Rules

Giveaway entry period begins 9pm September ,3 2011 and ends September 8, 2011
11:59pm. Winner will be announced September 9, 2011.

Comments will be numbered by order
received and random.org will generate a random number for the
winner.

Limited to residents of the
continental US unless you wish to pay the extra shipping charges.

I am the final judge regarding any
discrepancies, interpretations, grievances, etc about this drawing.

Agate Surrey is sponsoring the
prize. They are not responsible for the drawing or the giveaway.

Winner must respond and claim the
prize within one week of the winning announcement. If a winner does
not claim the prize during the specified time, a reserve winner will
be drawn from the original entries.

Employees, Board Members, pets, indentured servants, and
family of Nibble Me This are not eligible to enter.

I would love to be your neighbor, Chris. Just the aroma drifting over the back fence would keep me happy. Of course, I might occasionally show up uninvited as well.

Question for you, does scoring the meat as described, allow the marinade to penetrate more fully? Or does that relate more to the way it cooks? I was under the impression that piercing meats released more or their juices. Is that just for chicken? Or does it only apply to meat when it has finished cooking? (How was that for proving my beginner status?)

Chili Lime Sauce? Yes please! I'd like a vat of that with everything I'm going to burn/grill today. Oh, and I'd like the book, too, since it's for "older folks who have never barbequed"...in other words, ME! Oh, I'll send out a FB/tweet, too! Happy Labor Day! xo, Nan

Great article about the Brazalian dish. 2 things I noticed. There are several places where 2-3 words run together. Not your normal perfection and I can not find out where to apply for the book. Don't do twitter or FB.Regards Richard Fl, BGE

I love the barbque fellow Rick Browne, his bbq dish looks great, would love to win the recipe book so I could barbeque like a winner, yummee..from maryjane at momanddad00@clear.net we are having high temps, never had one day like the past day or week to come go figure, but will take it and barbeque up a storm, thanks for your blog and the giveway, maryjane

@anonymous - Nope there was not any in the "chile-lime sauce" as written in the original recipe by Rick Browne. I thought it was odd at the time too, given the title of the recipe, but the taste worked out nicely.